Avocado Oil Chips

How to Make the Best Avocado Oil Chips (Two Methods!)

Today, we’re bringing you two versions of the best homemade avocado oil chips: made without additives, excessive salt, and fried in healthy avocado oil. It’s easier than you think! You can choose between baking the potato slices in the oven or deep-frying them. To help you make the best decision, we’ve listed some pros and cons of each method, along with tips to ensure you create a healthy and irresistible snack.

The Best Potato Types for Chips

The best types of potatoes for making chips are Maris Piper, Yukon Gold or Russet.

Step 1: Slice Your Potatoes

No matter which method you choose, the first crucial step is to slice your potatoes paper-thin. We highly recommend investing in a mandolin slicer – it’s a small investment that will pay off big time in terms of creating perfectly thin slices. Plus, you’ll save money by making chips at home instead of buying them from the store – not to mention it’s better for your health.

Of course, you can slice them with a sharp knife, but be prepared to have a bit more patience and precision – and always be careful while slicing. Once you’ve sliced your potatoes thinly, place them in a bowl of cold water for 20-30 minutes. This helps wash out excess starch, which is key to getting crispy chips. Rinse the potatoes several times until the water runs clear, then spread the slices on a kitchen towel and pat them dry.

Step 2: Oven or Deep Fry?

Now, it’s time to decide: oven-baked or deep-fried?

• Baking: The main advantage of baking your chips is the minimal use of oil, which results in a lighter, healthier snack. Plus, there’s less effort on your part since you won’t have to hover over the stove. However, the crispiness can be uneven, and the colour may not be as uniform, with some brownish spots.

• Deep Frying: Deep-frying offers an even crispiness and reduces the risk of overcooking or burning the chips. However, it requires more oil and results in a slightly heavier snack.

Knowing what each method offers, let’s move on to preparing your potato slices for either option.

Step 3: Cooking the Chips

Baking:

Preheat the oven to 185°C. Line a baking tray with parchment paper and arrange the potato slices in a single layer. Sprinkle them with avocado oil and bake for 8-10 minutes, then flip the slices and bake for another 5-7 minutes, keeping an eye on them. Repeat the process until all your slices are baked.

Deep Frying:
Pour avocado oil into a pan or Dutch oven and heat it over medium-high heat. The great thing about avocado oil is its high smoke point, which makes it perfect for frying. Aim for a temperature between 175-185°C. Don’t worry if you don’t have a kitchen thermometer; you can test the oil by dropping a single slice in – if it sizzles, you’re ready to go! Be careful not to overcrowd the pan, as the chips won’t fry evenly. Fry the chips in batches, depending on the size of your pan. Keep an eye on the temperature, adjusting as needed for the best results. Fry each batch for about 3-4 minutes, flipping the slices and keeping them moving in the oil. Once they reach a beautiful golden colour, remove them and place them on a kitchen towel to absorb excess oil.

Step 4: The Finishing Touch

Whether you bake or fry, the finishing touch is to sprinkle the chips with salt and let them cool.

Conclusion

Enjoy this delicious, healthy snack! We’re confident these homemade chips will win over your friends and family! And who says you have to stop at potatoes? Try experimenting with other vegetables like sweet potatoes, beetroot, or pumpkin. Check out our recipe video here!

Recipe

Ingredients:

• 3-4 medium-sized potatoes

• Soilmates avocado oil

• salt

Instructions for Oven-Baking:

1. Prep the Potatoes: Using a mandolin or a sharp knife, slice the peeled potatoes as thinly as possible.

2. Soak the Slices: Place the slices into a bowl of cold water for 20-30 minutes. This step helps remove excess starch and contributes to a crispier texture. After soaking, rinse the slices a few times until the water is clear. Lay the potato slices on a kitchen towel and pat them dry thoroughly.

3. Preheat and Prepare: Preheat your oven to 185°C. Line a baking sheet with parchment paper. Arrange the potato slices in a single layer, making sure they don’t overlap. (You might have to bake them in 2-3 batches.) Lightly drizzle with avocado oil and toss gently to coat evenly.

4. Bake the Chips: Place the baking sheet in the oven. Bake the chips for 8-10 minutes, then flip them over. Continue baking for an additional 5-7 minutes, or until they’re golden and crisp. 

5. Finish and Enjoy: Once baked, remove the chips from the oven and immediately sprinkle with salt. Allow them to cool before serving for that perfect crunch!

 

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Instructions for Deep-Frying:

1. Prep the Potatoes: Slice the peeled potatoes as thinly as possible using a mandolin or a sharp knife.

2. Soak the Slices: Soak the potato slices in cold water for 20-30 minutes to remove excess starch. Rinse them several times until the water runs clear, then place the slices on a kitchen towel and pat them dry to remove as much moisture as possible.

3. Heat the Oil: Pour a generous amount of avocado oil into a deep pan or Dutch oven. Heat the oil over medium-high heat, aiming for a temperature of 175-185°C. If you don’t have a thermometer, test the oil by dropping a single slice in – it’s ready when the slice starts sizzling immediately.

4. Fry the Chips: Carefully drop the potato slices into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary. Keep an eye on the temperature, adjusting it as needed to avoid burning. Flip the chips occasionally, and fry for about 3-4 minutes until golden and crispy.

5. Drain and Serve: Use a slotted spoon to remove the chips from the oil and place them on a paper towel to absorb any excess oil. Sprinkle with salt while still warm and let them cool for a few minutes before serving.

6. Enjoy!